Sweet, chewy, and irresistible, this Dry Fruit Burfi (also referred to as Dry Fruit Halwa or Date Rolls) is a simple, quick and easy sweet you can make during Diwali or any festive season. My simple vegan recipe for Dry Fruit Barfi is made without any added sugar, making it a totally guilt-free treat!

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 5 minutes
  • Total time: 25 minutes
  • Yield: 16 · 16 Dry Fruit Barfi
  • Category: Sweets
  • Cuisine: North Indian

Ingredients

  • 140 to 150 grams dates (or about ¾ cup seedless dates, without seeds)
  • 60 grams dried figs (or 6 to 7 dried figs)
  • 1 tablespoon golden raisins
  • 40 grams almonds (or ¼ cup almonds)
  • 30 grams cashews (or ¼ cup cashews)
  • 30 grams pistachios (or ¼ cup pistachios)
  • 30 grams walnuts (or ¼ cup walnuts)
  • 2 tablespoon desiccated coconut (- unsweetened)
  • 1 tablespoon white sesame seeds
  • 1 teaspoon coconut oil (- can swap with ghee or any neutral oil)
  • 2 teaspoons rose water (or ¼ to ½ teaspoon green cardamom powder - optional)

Method

Prep and Processing Nuts and Dry Fruits

  1. First blanch the dried figs and raisins in hot water.
  2. For blanching, boil ⅓ cup water and take it in a bowl.
  3. Add the dried figs and raisins. Cover and keep the bowl aside for 20 minutes.
  4. After 20 minutes, drain the water and keep aside. If the figs are not too dry, then you do not need to blanch them.
  5. When the figs are blanching, take the following nuts in a grinder or food processor - almonds, cashews, pistachios and walnuts.
  6. Pulse or process the nuts for 3 to 4 times or more till you get them in small bits and pieces. Don' t make a powder or paste.
  7. Remove the coarse mixture of nuts and keep aside. After pulsing, if you get slightly large pieces of almonds in the mixture, then remove and chop them finely.
  8. In the same grinder jar, add figs, raisins and chopped dates.
  9. Now grind these into a coarse paste. Set aside.

Making dry fruit barfi

  1. Heat 1 teaspoon of coconut oil in a frying pan or skillet. Add white sesame seeds. You can use ghee instead of coconut oil.
  2. On a low heat, stir and toast till the sesame seeds crackle and their color changes.
  3. Sesame seeds are optional and you can skip them. You can also add poppy seeds instead of sesame seeds. Let the poppy seeds crackle before you add coconut.
  4. Then add the desiccated coconut. Just stir the coconut. No need to brown it.
  5. Then add the ground mixture of nuts.
  6. Stir and saute for about 3 to 4 minutes on a low heat.
  7. Add the ground dates-figs-raisins mixture and stir lightly.
  8. Then switch off the heat and add rose water or green cardamom powder.
  9. Keep the pan on the kitchen countertop and mix very well.
  10. When the barfi mixture is less hot or warm, then divide into two portions.
  11. Apply a bit of coconut oil on your palms and roll each mixture part into a log.
  12. Allow to cool at room temperature and then slice into neat rolls.
  13. You can also spread the dry fruit halwa mixture in a greased plate or tray.
  14. On cooling slice in squares or rectangles. Remove the slices and keep them covered in a container.
  15. Refrigerate in a covered jar or container. The burfis keep well for about a week in the refrigerator.
  16. Serve Dry Fruit Barfi as a festive sweet or as an after meal dessert.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.